Elizabeth L. Richards Rapid City SD

Prep. Time: 20 Minutes
Cooking Time: 10 Hours

Ingredients

  • lbs. flank steak, -inch thick
  • 8 red potatoes, small to medium in size
  • 10 baby carrots
  • 1 large clove garlic, diced
  • 1 medium to large onion, chopped
  • 1 cup baby peas
  • 3 ribs celery, cut in 1-inch pieces
  • 3 cups cabbage, in chunks
  • 2 8-oz. cans low-sodium tomato sauce
  • 1 Tbsp. Worcestershire sauce
  • 2 bay leaves
  • ¼–½ tsp. dried thyme, according to your taste preference
  • ¼–½ tsp. dried basil, according to your taste preference
  • ¼–½ tsp. dried marjoram, according to your taste preference
  • 1 Tbsp. parsley
  • 2 cups water or more, if desired
  • 4 cubes beef or vegetable bouillon

Ideal Slow Cooker Size: 6-Quart

Method

  1. Trim flank steak of fat. Cut in 1½-inch cubes.
  2. Brown slowly in nonstick skillet. Quarter potatoes.
  3. Combine all ingredients in large slow cooker.
  4. Cover. Cook on High 1 hour. Turn to Low and cook 9 additional hours.

Per Serving: 260 calories (60 calories from fat), 7g total fat (2g saturated, 0g trans), 75mg cholesterol, 1330mg sodium, 22g total carbohydrate (4g fiber, 6g sugar), 29g protein, 40%DV vitamin A, 20%DV vitamin C, 6%DV calcium, 25%DV iron.

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